FLAX SEEDS THE TREASURE OF ANCIENT TIMES

FLAX SEEDS AND HEALTH
The seeds and oil of the flax plant(In hindi called as ALSI) contain substances which promote good health. Flaxseed and flaxseed oil are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease. ALA belongs to a group of substances called omega-3 fatty acids.
Good health requires the right ratio of Omega 3 fatty acids to Omega 6 fatty acids in the diet. The ideal ratio is around 1:2. The average american diet is more around 1:20 to 1:50, with way too much Omega 6 and not enough Omega 3. The ratio present in Flaxseed oil is about 4:1. So flaxseed oil is a good source of Omega 3. You should consume every day small portions of flaxseed or flaxseed oil. However if flaxseed oil is used in the diet for long time, without other oils, it may cause Omega 6 LA deficiency symptoms. So the best bet is to blend flaxseed oil with other oils that contain more Omega 6, in order to get the right balance, such as sesame oil, sunflower oil, evening primrose oil.

Flaxseed oil is good for the heart because it is the richest source of alpha-linolenic acid. Flaxseed itself (ground or whole) also contains lignans, which may have antioxidant actions and may help protect against certain cancers, though not everyone agrees on this issue.

HOW TO USE
Liquid flaxseed oil is the easiest form to use, although it must be kept refrigerated. It is available either in liquid form, or in capsules.

Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on salads, cooked vegetables, or cereals.

I recommend you grind the seeds (or buy ground flaxseed) because whole seeds simply pass through the body. Grinding the seeds just before using them best preserves flavor and nutrition, but pre-ground seeds are more convenient. Keep them refrigerated. There are no nutritional differences between brown and yellow seeds.

For best absorption, take flaxseed oil with food. It is easily mixed into juices and other drinks, and its nutty, buttery flavor complements cottage cheese, yogurt and many other foods. You can also use it instead of olive oil in a salad dressing. Don't cook with it, however, as this will deplete the oil's nutrient .
NUTRITIONAL SUPPLEMENT
Food-grade flaxseed oil is cold-pressed, obtained without solvent extraction, and marketed as edible flaxseed oil. Fresh, refrigerated and unprocessed, linseed oil is used as a nutritional supplement.The absolute best source of omega-3 are flaxseeds. One tablespoon of ground flaxseed will supply the daily requirement of omega-3. Flaxseeds need to be ground for your body to be able to absorb the omega-3 from them. You can grind flaxseeds in a spice grinder. Once flaxseeds are ground, the shells don't protect them from oxidation anymore and you will need to store them in the refrigerator or freezer, just like the oils It contains high levels of omega-3 fatty acids, especially alpha-linolenic acid, which may be beneficial for reducing inflammation leading to atherosclerosis,
1.By preventing heart disease and arrhythmia,
2. It is required for normal infant development.
3. Regular flaxseed oil contains between 52 and 63% alpha linolenic acid . Plant breeders have developed flaxseed with higher alpha linoleic acid content (70%) and very low alpha linolenic acid content.
4.The USFDA granted GRAS (Generally Recognized As Safe) status for high alpha linolenic flaxseed oil.
5.Although flax seeds themselves contain lignans, a class of phytoestrogens considered to have antioxidant and cancer-preventing properties,the extracted linseed oil does not contain the lignans found in flax seed, and therefore does not have the same antioxidant properties.
6.flax seed oil is easily oxidized, and rapidly becomes rancid with an unpleasant odor unless refrigerated. Even when kept under cool conditions it has a shelf life of only a few weeks. Oil with an unpleasant or rancid odour should be discarded. Rancid oils contribute to the formation of free radicals and may be carcinogenic.Oxidation of flax seed oil is major commercial concern, and antioxidants may be added to prevent rancidification.